Speedy prawn & broccoli fried rice with egg crepe noodles – PJF

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Lamar Frederic demandée il y a 6 mois

SERVES 2 adults + 2 small kids

PREPARE: 5 minutes

COOK: 12 minutes

1 tbsp coconut oil

250g broccoli, cut into small florets

1 red onion, thinly sliced

200g raw peeled king prawns

1 tbsp ginger paste

1 tsp garlic paste

2 x 250g packs of pre-cooked jasmine rice

2 tsp soy sauce

2 tbsp ketjap manis

1 lime, ½ juiced, ½ cut into wedges

4 spring onions, thinly sliced

50g salted peanuts, finely chopped

FOR THE EGG CREPE NOODLES

2 large eggs

pinch of salt

pinch of caster sugar

sunflower oil, for greasing

First, make the egg crêpe noodles. Whisk the eggs with the salt and sugar in a bowl. Heat a medium nonstick frying pan over a low to medium heat and wipe it with an oiled piece of kitchen paper. Add a third of the egg mixture to the frying pan and swirl to coat the pan, cook for 30 seconds to 1 minute, or until just set, remove from the heat and Keto XP Bewertung leave to cool for a minute. Remove the crêpe from the pan and repeat with the remaining mixture. Roll up the crêpes, shred into thin ‘noodles’ and keep to one side for later.

Heat the coconut oil in a wok over a medium to high heat, throw in the broccoli florets and stir-fry for 2-3 minutes, or until starting to soften. Add the red onion, prawns, ginger paste and garlic paste and stir-fry for a couple of minutes until the onion is soft and the prawns are cooked through.

Heat the pre-cooked rice in the microwave according to the packet instructions, then add it to the wok along with the soy sauce, ketjap manis, lime juice and spring onions, and toss everything together.

Spoon the rice on to plates and top with the egg noodles and chopped peanuts. Serve with lime wedges on the side.

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